Steak and Chicken Fajitas

1. 1
   prep · ~15 min

   Marinate the steak and chicken strips.

   1.In a bowl, whisk together lime juice, minced garlic, cumin powder, chili powder, smoked paprika, dried oregano, 2 tbsp oil, and 0.25 tsp salt.

   2.Divide the marinade between two bowls. Add sliced flank steak to one, chicken breast strips to the other.

   3.Toss each to coat well. Cover and rest at room temperature for 15 minutes.

   TIPDon't marinate longer than 30 minutes — the lime juice can start to break down the meat texture.
2. 2
   prep · ~5 min

   Prep the vegetables.

   Slice the bell peppers into thin strips and onion into thin half-moons. Keep them separate from the marinating meat.

3. 3
   fry · ~6 min

   Sear the beef strips.

   1.Heat a large cast iron skillet over high heat until smoking hot.

   2.Add 1 tsp oil and the marinated beef strips in a single layer. Work in batches if needed.

   3.Sear without moving for 2 minutes until deeply browned, then flip. Cook 1 more minute for medium doneness.

   4.Transfer beef to a clean plate and tent loosely with foil.

   TIPA smoking-hot skillet is the secret to the charred, sizzling flavor. Don't crowd the pan — steam will prevent browning.
4. 4
   fry · ~6 min

   Sear the chicken strips.

   1.Add 1 tsp oil to the same hot skillet.

   2.Add the marinated chicken strips in a single layer.

   3.Cook for 3 minutes without moving, then flip. Cook 2 more minutes until golden and cooked through.

   4.Transfer to the plate with the beef.

   TIPChicken is done when it feels firm and juices run clear. If unsure, cut the thickest strip to check.
5. 5
   saute · ~6 min

   Char the peppers and onions.

   1.Add the remaining 2 tsp oil to the skillet.

   2.Add sliced bell peppers and onions with the remaining 0.25 tsp salt.

   3.Cook over high heat, tossing occasionally, for 4-5 minutes until softened and charred at the edges.

   4.Return all beef and chicken strips to the skillet. Toss everything together for 1 minute to reheat.

   TIPHigh heat is key. Let the vegetables sit still for 30 seconds between tosses to develop those dark, caramelized edges.
6. 6
   assemble · ~3 min

   Warm the tortillas and serve.

   1.Warm flour tortillas in a dry skillet or directly over a gas flame for 15 seconds per side.

   2.Pile the sizzling steak, chicken, peppers, and onions onto a serving platter.

   3.Scatter chopped cilantro over the top.

   4.Let everyone build their own fajitas at the table with warm tortillas.

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